Leslie Hatfield

Leslie Hatfield is the Senior Partnership and Outreach Advisor at GRACE Communications Foundation, where she advises on communications matters and collaborates with like-minded organizations on the development and refinement of external communications. Leslie has contributed to The Huffington Post, EcoWatch, Alternet, Edible Hudson Valley, Acres USA and others, and served as lead author of the publication Cultivating the Web: High Tech Tools for the Sustainable Food Movement. Leslie earned her BA from The Evergreen State College, and her MA in Public Communication from American University. Every few years, she teaches a masters level food policy elective at The Evergreen State College. Leslie loves to travel but hates her carbon footprint.

Real Food Right Now and How to Cook It: Burgers

Americans put back at least several billion burgers each year. Veggie and other burger bases are out there, but the majority are still made from ground beef. After a bad couple of years in the press, will the ick factor kill Americans' burger fetish? Not likely.

Real Food Right Now and How to Cook It: Emmer (Farro)

This week's real food is one of the world's most ancient grains. Nearly lost as industry flooded markets with grains that were easier to process, farro -- or emmer -- is making a comeback. A chewy, nutty comeback.

Real Food Right Now and How to Cook It: Oysters

They may or may not have aphrodisiac qualities, but nothing starts off a fancy - or romantic - meal like oysters. Just in time for Valentine's Day, all you need to know about these briny bivalves.

The Road to Farm Aid 30: with Willie Nelson

Come with us on the (virtual) Road to Farm Aid as we celebrate Farm Aid's 30th anniversary concert in Chicago - this weekend! - by profiling the amazing musicians involved. This week we're talking about the Red Headed Stranger - musical legend Willie Nelson, one of the founders of Farm Aid.

Real Food Right Now and How to Cook It: Spring Roundup

Spring produce may not be the sexiest; juicy fruits like tomatoes, peaches and watermelons are still way down the road, but the end of winter calls for a strong dose of novelty, and luckily, spring has lots of that.

Heroic Endeavor: Sanjay Rawal's New Film, Food Chains

Sanjay Rawal's new film, Food Chains, takes an unflinching look at abuses in the fields. It also tells the hopeful story of the Coalition of Immokalee Workers, who've managed to strike agreements with some of the world's largest fast food companies and grocery stores through consumer pressure.

Real Food Icons: Introducing ''Emojis for Foodies''

Back in March, we organized an event - in partnership with the Noun Project and Mother Jones - that brought together designers, food experts and concerned citizens, to create food and farming icons to donate to the public domain, with an eye toward leveling the marketing playing field for smaller producers, if only a little.

Real Food Right Now and How to Cook It: Hot Dogs

You may have heard that there are two things no one wants to see made: laws and sausages. While jokes about the nastiness of hot dog production date back to the 1800s, nothing stops Americans from gobbling down 20 billion of them per year, topping them with everything from cream cheese to jalapenos!

Our Heroes: Naomi Starkman of Civil Eats

She may not be a household name, but Naomi Starkman influences some of the most famous leaders in the good food movement, and has been instrumental in the founding of many key projects, not least the James Beard Award-winning community food blog, Civil Eats.

Real Food Right Now and How to Cook It: Two Years of Seasonal Food

Happy birthday to us! A look back at the past two years in Real Food, our ongoing series on seasonal food, featuring cooking tips, nutritional profiles, historic and cultural background, and important information - including the environmental impact - about how each is cultivated.

Real Food Right Now and How to Cook It: Asparagus

Arguably the most iconic of the spring vegetables, asparagus is grown around the world and has been celebrated for millennia. Any asparagus enthusiast will tell you that despite its year-round appearance in modern American grocery stores, it is far tastier grown locally and enjoyed in the spring.

Where's the Love Hershey? On Chocolate and Labor (Part II)

Maybe February should be "Child Labor Month." With almost 60 million pounds of chocolate produced for Valentine's Day alone, and a great portion of that produced using child labor, you may want to step away from the chocolate display at your local drugstore and seek out some Fair Trade chocolate.

Cheerios Drops GMOs from Classic Formula

After months of consumer pressure led by Green America's GMO Inside campaign, General Mills announces a new GMO-free formula for its flagship cereal, Cheerios.

Real Food Right Now and How to Cook It: Holiday Gift Edition!

Whether you're an enthusiastic beginner or homemade candy pro, we bet that once your loved ones or colleagues get a taste of these gorgeous, delectable treats - awesome gifts, all - you'll be fielding requests for years to come. Happy Holidays!

America: Recycle and Clean Your Fridge!

Happy America Recycles Day! But wait, there's more! It's also National Clean Out Your Refrigerator Day. (Seriously!) In honor of these beloved occasions, and because we care about your sustainability, behold Ecocentric's greatest hits on recycling, food waste and more!

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